Instant Pot Garlic Mushroom Quinoa With Cherry Tomatoes
Ingredients
- 3 tablespoons olive oil
- 1 medium onion
diced
- 1 medium carrot
sliced into circles or diced
- 2 cups sliced button mushrooms
heaped, about 15 medium button mushrooms
- Zest of 1/2 lemon
- 2 tablespoons lemon juice
- A pinch of ground pepper
- 1 teaspoon sea salt
- 4 cloves garlic
diced
- 1 cup quinoa
we used a mix of red and white fair-trade quinoa
- 1 cup vegetable stock
- 8-10 cherry tomatoes
you can slice a whole tomato as well
- Chopped spring onions or parsley
for garnish
Directions
- 1
Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add olive oil and let it heat up slightly while you finish preparing the ingredients. If using stock cubes, set a kettle to boil.
- 2
Add the onion and carrot and cook for 2 minutes, stirring through a couple of times. Then, add the mushrooms and cook together for 3-4 minutes, stirring a couple of times as well.
- 3
Add lemon zest, juice, pepper, sale and garlic and stir through. Add the quinoa, stir through and pour in the stock. Stir everything together and press Keep Warm/Cancel button to stop the cooking process.
- 4
Stir the quinoa with the stock and scrape any quinoa seeds from the side of the pot. Add cherry tomatoes over the top. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual, High Pressure, 10 minutes. After 3 beeps, the pressure cooker will start going.
- 5
Once the timer goes off, use the quick release method to let off the pressure before opening the lid.
- 6
Sprinkle with fresh herbs or chopped spring onion and serve with a salad or a side of cooked greens.
Instant Pot Garlic Mushroom Quinoa With Cherry Tomatoes
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About this Recipe
Looking for a truly easy and nutritious weeknight meal that’s packed with flavor? This Instant Pot Garlic Mushroom Quinoa with Cherry Tomatoes is a gorgeous, fuss-free dish perfect for any day of the week.
Leveraging the magic of your Instant Pot, this recipe transforms simple, wholesome ingredients into a satisfying meal with minimal effort. The careful balance of savory garlic mushrooms, bright cherry tomatoes, and hearty quinoa creates a balanced flavor profile that feels both comforting and fresh.
You can expect a delightful harmony of earthy and bright flavors in every spoonful. The abundance of mushrooms takes on a rich, savory depth from the diced garlic, beautifully complemented by the sweet-tart burst of cherry tomatoes. With its naturally gluten-free and vegan profile, this fluffy quinoa dish offers a wonderfully satisfying texture that’s substantial enough to be a main course, yet light enough to serve as a flavorful side. It’s designed to be a quick prep with minimal cooking, perfect for those busy evenings.
While we've used a delightful mix of red and white fair-trade quinoa, feel free to use your preferred type of quinoa. For an extra touch of acidity, a bit more lemon juice or a few extra cherry tomatoes can brighten the dish. If fresh parsley isn't on hand for garnish, chopped spring onions make a fine alternative, adding a mild oniony bite.
This versatile dish shines as a stand-alone main course for a lazy weeknight, or serves beautifully as a vibrant side dish alongside other plant-based meals. Don't forget that sprinkle of fresh spring onions or parsley for a pop of color and freshness.